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Beef, Cheese and Noodle Bake


  • 1 (8-ounce) package small elbow macaroni
  • Cooking spray
  • 1 cup chopped onion
  • 1 cup shredded carrot
  • 2 teaspoons bottled minced garlic
  • 1 pound lean ground sirloin
  • 1 cup tomato sauce
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup fat-free milk
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese, divided


  1. Heat oven to 350 degrees F.
  2. Cook pasta as usual, omitting added ingredients such as salt or oil; drain. Once drained lightly spray pasta with cooking spray.
  3. Heat a Dutch oven over medium-high heat Coat inside of pan with cooking spray. Add onion and carrot, and sauté for 4 minutes. Add garlic; sauté for 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.
  4. Stir pasta into pan with beef mixture. Coat an 11 x 7- inch baking dish with spray and add pasta and beef mixture.
  5. In a medium saucepan stir milk, flour, nutmeg, and remaining 1/2 teaspoon salt with a whisk until blended. Continuing stirring with a wisk over medium heat for 2 minutes or until thickened. Add 1 cup cheese, stir until smooth. Pour cheese mixture over pasta mixture; stir if necessary. Top with remaining 1/2 cup cheese.
  6. Bake at 350 degrees F for 20 minutes or until lightly browned.
  7. Let stand for 5 minutes before serving.

8 servings

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